Description
Shakshuka, But Better is a vibrant and hearty North African and Middle Eastern-inspired dish featuring a rich tomato and bean stew spiced with cumin, oregano, paprika, and smoked paprika, and topped with perfectly cooked eggs and crumbled goat cheese. Served with crusty bread, this flavorful one-pan meal is perfect for breakfast, brunch, or any time you crave a savory, comforting dish. The recipe combines the sweetness of roasted tomatoes with smoky spices and creamy beans, making it a nutritious and satisfying option.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 5 cloves garlic, smashed and minced
Spices
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 and 1/2 teaspoons paprika
- 1 and 1/2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper (adjust to taste)
- 1/2 teaspoon black pepper (plus more for eggs)
- 2 teaspoons kosher salt or sea salt (plus more for eggs)
Tomatoes & Beans
- 1 (28 ounce) can whole tomatoes (or crushed tomatoes, Cento brand preferred)
- 1 (14-ounce) can fire roasted diced tomatoes
- 2 (14-ounce) cans cannellini beans, drained
Other Ingredients
- 1 teaspoon Chicken Base concentrate
- 7 eggs (or 6, or 8, depending on preference)
- 6 ounces crumbled goat cheese (or feta cheese, to taste)
Garnishes
- Chopped cilantro
- Chopped green onions
- Sliced shallots (optional)
For Serving
- Crusty bread (artisan, homemade naan, French bread, or roti recommended)
Instructions
- Prepare aromatics: Start by smashing the garlic cloves with the knife’s side, peeling them, and mincing finely. Chop the yellow onion and set both aside.
- Sauté onions: Heat a large 12-inch skillet over medium heat. Add the olive oil once hot, swirl to coat, then add the chopped onions. Stir occasionally and cook for about 3 minutes until the onions begin to soften.
- Add spices to onions: In a small bowl, mix cumin, oregano, paprika, smoked paprika, crushed red pepper, black pepper, and kosher salt. Add this spice blend to the onions and cook while stirring for 2-4 minutes until the onions are tender and the spices are fragrant and toasted. Add more oil if the mixture sticks to the pan.
- Sauté garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, careful not to burn it.
- Add tomatoes and beans: Pour in the whole tomatoes and diced fire-roasted tomatoes. Use a fork to crush the whole tomatoes into smaller pieces. Drain and add the cannellini beans.
- Season the sauce: Stir the sauce together and add the chicken base concentrate. Mix well to combine.
- Simmer: Let the tomato-bean mixture simmer over medium heat for 5-10 minutes, allowing flavors to meld and the sauce to thicken. More time will develop deeper flavor, but a shorter simmer is acceptable if you’re pressed for time.
- Add eggs: Crack the eggs carefully into the tomato sauce, spacing them evenly if possible. Season each egg with a pinch of salt and extra black pepper.
- Cook eggs: Cover the skillet with a lid and cook undisturbed for about 5 minutes. Check the eggs by nudging the yolks gently; if they are still very runny, replace the lid and cook a couple of minutes longer. Remember the eggs will continue cooking slightly off the heat, so remove sooner for runny yolks.
- Add cheese: Sprinkle the crumbled goat cheese evenly over the eggs and sauce. Allow the cheese to soften and melt slightly in the residual heat.
- Garnish: Finish by sprinkling chopped cilantro, green onions, and optional shallots over the dish just before serving. Parsley, dill, or basil can be used as alternatives to cilantro if desired.
- Serve: Serve the shakshuka hot with crusty artisan bread such as French loaf, naan, or roti to soak up the delicious sauce.
- Store leftovers: Place any leftovers in an airtight container and refrigerate for 3-4 days. Eggs are best eaten within 1-2 days. Reheat gently in a skillet to avoid overcooked, rubbery eggs. For multiple servings over time, cook eggs fresh per serving and reheat the sauce separately.
Notes
- Adjust crushed red pepper to your spice preference for a milder or spicier shakshuka.
- Using fire-roasted tomatoes adds a smoky depth to the dish; regular diced tomatoes can be substituted if necessary.
- Chicken base concentrate adds umami richness, but can be omitted for vegetarian or vegan adaptations.
- Crumbled goat cheese can be substituted with feta or other white cheeses for similar tanginess.
- Fresh herbs like parsley or basil can be used instead of cilantro to suit your taste.
- Best served immediately for soft eggs; leftovers reheat well if eggs are cooked separately from the sauce.
- To keep eggs runny, monitor closely as cooking times may vary with your stove and pan.
